1/2 cup diced green pepper
2 tbs each, butter and flour
3/4 cup milk
1/2 tsp salt
1 (19-oz) can cream-style corn
2 eggs, beaten
3/4 cup soft bread crumbs
1 (8-oz) pkg process cheese
1/2 cup buttered cracker crumbs
Saute the green pepper in hot butter until tender.
Stir in the flour, then add milk.
Cook until thick.
Remove from heat and stir in salt, corn, eggs and bread crumbs.
Spread 1/3 of the mixture in a buttered 1 1/2-quart casserole.
Cover with 4 slices of the cheese.
Repeat layers ending with the corn mixture.
Sprinkle with cracker crumbs.
Bake at 350F for 40 minutes.